Honey Garlic Shrimp with Stir Fry Vegetables
Succulent shrimp is sautéed with a medley of fresh vegetables including crunchy green beans, vibrant bell peppers, and tender zucchini. The shrimp is coated in a delectable honey garlic sauce, creating a perfect balance of flavors. Served over fragrant jasmine rice infused with aromatic cilantro, this dish is a true feast for the senses. Prepare to be captivated by the mouthwatering combination of textures and tastes in this satisfying and wholesome meal.
Nutritional facts
Protein
28g
Carbs
93g
Calories
580kcal
Fat
11g
Ingredients
Canola and Olive Oil Blend, Yellow Bell Pepper, Extra Virgin Olive Oil, Red Onion, Mint, Shrimp, Black Pepper, Cilantro, Garlic, Honey, Zucchini, Jasmine Rice, Kosher Salt, Green Beans, Rice Wine Vinegar, Green Onion, Ginger, Crushed Red Pepper, Red Bell Pepper, Italian Parsley, Soy Sauce
Contains shellfish, cereals containing gluten, wheat, soybeans.
Reviews
4.3
Based on 738 reviews
The shrimp selections are alwalys ones I like tko try. This one is delicious; and I always love to get veges in my order.
Debby · 08/13/25
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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